Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 16 ounces of pressed and cubed extra-firm tofu with 1/2 cup of American-style barbecue sauce, stirring gently to coat all the tofu pieces evenly.

2. 2

   Alternately thread the marinated tofu cubes with 1 large red bell pepper, cut into 1-inch pieces, and 1 large red onion, cut into 1-inch wedges, onto 8 pre-soaked wooden skewers.

3. 3

   Place the prepared skewers in a steamer basket, ensuring they are not touching, and steam them over approximately 2 inches of simmering water for 18 minutes, or until the tofu is heated through and the vegetables are tender-crisp.

4. 4

   While the skewers are steaming, heat 2 tablespoons of olive oil in a large skillet over medium heat, then add 1 medium sweet potato, peeled and cut into 1/2-inch cubes, cooking for 7 minutes until it begins to soften.

5. 5

   Stir in 1 1/2 cups of fresh corn kernels and 1 can (15 ounces) of rinsed and drained black beans to the skillet, continuing to cook for another 5 minutes, stirring occasionally, until all ingredients are thoroughly heated.

6. 6

   Remove the skillet from the heat and gently fold in 1/4 cup of fresh chopped cilantro, 1 tablespoon of fresh lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, mixing until the succotash is well combined.

7. 7

   Serve the hot steamed BBQ tofu skewers immediately alongside generous individual portions of the freshly prepared sweet potato and corn succotash.